Sweet Dough for Tarts
Δημοσιέυτηκε: Thu, 06/16/2011 - 00:00 || Ενημερώθηκε: Fri, 06/14/2013 - 15:42
With no liquid or egg to give it elasticity this recipe makes a very crumbly and light tart crust! Consider adding a dribble of brandy for some variation, or any other liqueur for that matter depending on what you are using the crust for.
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EmailIngredients:
2 cups all-purpose flour
3 tbsp caster sugar
155 g butter, in little pieces
Procedure:
Place flour, sugar and butter, in the mixer and combine well. Until a smooth dough is formed.
Remove dough from mixer and knead lightly.
Wrap it up in an elastic membrane and place in fridge for 30 minutes, to prevent it from cracking up while baking.
Tips
The butter must be freezing cold at the time of using it
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